Cooking on a small scale: Thai lettuce wraps for 1-2

Thai lettuce wraps for 1-2
For the chicken:
3-4 boneless skinless chicken thighs
1 tsp salt
1/4 tsp pepper
1 tsp coriander
1 tsp turmeric
1 tbsp ginger
1 tbsp garlic
2 tbsp olive oil
The juice of one lime
For the wraps:
Butter or green leaf lettuce
Bean sprouts (fresh or canned)
Rice noodles
Cilantro (optional)
Peanut sauce (I use bottled but you can make your own)
Directions:
1. Marinate the chicken thighs in the coriander, turmeric, salt, pepper, ginger, garlic, oil and lime juice . Make sure the seasonings are rubbed all over the chicken, put in air tight container and place in the fridge overnight or for at least 3 hours.
2. Remove chicken from fridge and place in air fryer basket. Cook on air fry mode at 400° for 20 minutes flipping halfway.
3. Blanch bean sprouts by immersing them into boiling water for about 5 minutes. If you are using canned bean sprouts make sure to rinse them before blanching. Drain the bean sprouts and set aside.
4. Boil rice noodles for approx. 7 minutes or until tender and drain. Rinse in cold water to keep them from sticking to each other. Drain well and set aside.
5. Wash your lettuce leaves and shake or blot dry.
6. When the chicken is fully cooked cut into bite sized pieces and set aside.
7. Then you can build your lettuce wraps starting with a
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